
12 - 15 pieces plain digestive biscuit, crushed
125 butter, melted
3 (250 g) packages Philadelphia Cream cheese, softened
1 cup caster sugar
3 eggs
2/3 cup sour cream
2 teaspoons vanilla essence
3-5 drops almond essence
1 (8 ounce) can blueberry pie filling
Directions
Combine biscuits and melted butter and
press in 9" spring foam cake pan. Keep in the freezer while preparing
the cream cheese filling. Cream cream cheese and sugar for 15 minutes or
until creamy, add vanilla and almond essence, add egg one at a time.
Mix until combine. Finally, add sourcream into cake mixture and mix
well. Pour cake mixture on biscuit base and bake for 1 hour at 180C.
Cool completely before top with blueberry pie filling.
merekah
sikit bahagian tepi kek ni....tapi takpa...nanti bila dah tutup dengan
blueberry filling dah tak nampak dah...hehe....janji sedap dah lah
kan...
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